<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="24491" val="162023">韭菜猪肉馅包子</h1><div class="bmayi mbm" >
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>配菜(中级)  </td>
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						    <span class="fwb">时间：</span>30-45分钟						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">韭菜</a></label></span><span class='right'></span>
					</td><td>						<span><label   class="fcbm inblok">鸡蛋</a></label></span><span class='right'></span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">自发粉</a></label></span><span class='right'></span>
					</td><td>						<span><label   class="fcbm inblok">猪肉馅</a></label></span><span class='right'></span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
						<td>&nbsp;</td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">花椒</label></span><span class='right'>少许</span>
					</td><td>						<span><label   class="fcbm inblok">葱</a></label></span><span class='right'>少许</span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">姜</a></label></span><span class='right'>少许</span>
					</td><td>						<span><label class="fcbm inblok">料酒</label></span><span class='right'>少许</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">生抽</label></span><span class='right'>少许</span>
					</td><td>						<span><label class="fcbm inblok">盐</label></span><span class='right'>少许</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">香油</label></span><span class='right'>少许</span>
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					<h2>韭菜猪肉馅包子的做法步骤</h2>
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							<p><span class="fwb">1.</span> 自发粉用温水和成光滑的面团，蒙上保鲜膜放置温暖湿润处醒发20分钟；如果家中厨房温度不算冷醒发时间不宜过长，时间长了发的很大再次揉回来蒸制会有死面现象发生。 面团先和匀醒面。</p>
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							<p><span class="fwb">2.</span> 这个时间我们把花椒用开水泡上，一会要用这个花椒水提味。</p>
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							<p><span class="fwb">3.</span> 猪肉馅加入鸡蛋、盐、生抽、切好的葱末、姜末、料酒、香油。</p>
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							<p><span class="fwb">4.</span> 加入刚刚泡好晾凉的花椒水、按一个方向先慢后快的拌匀，花椒水可以分两次加入。</p>
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							<p><span class="fwb">5.</span> 这个时候把洗好晾干爽的韭菜切成小段放在碗中，加少许的橄榄油或色拉油，这样韭菜放在馅中不容易变色还很润泽。</p>
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							<p><span class="fwb">6.</span> 这时候20分钟后将发开的面团慢慢揉匀，这样一会用的面会很均匀没有大泡。</p>
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							<p><span class="fwb">7.</span> 取出面团分成两半揉成长条，用手揪成大小均匀的面积子，用刀切也可以啊。</p>
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							<p><span class="fwb">8.</span> 将面积子撒上少许薄面用手按匀变圆呼。</p>
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							<p><span class="fwb">9.</span> 用擀面杖擀成中间微微厚四周薄的面皮。</p>
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							<p><span class="fwb">10.</span> 这时候找个帮忙的同时将韭菜和拌匀的肉馅搅拌均匀，不要太早拌入韭菜，会塌秧出水。</p>
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							<p><span class="fwb">11.</span> 将面皮放在左手手指上稍微往前一点方便手指活动面皮。放上您觉得合适的肉馅。<br />右手提拉并啮合面皮，按图中俺的男人老糙手所示一步步提折。左手配合着旋转，左手提折大约23个左右。记住最后可以是留个肚脐眼的也可以像我一样啮合在一起的，您听妈妈的随意。别忘了包好的包子放在盖帘上，盖帘上别忘了撒点薄面防止蘸底儿。</p>
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							<p><span class="fwb">12.</span> 包好的包子放在温度适中的厨房稍微醒10分钟，这是关键，很多人前面醒面的时间长，这时候不醒，比如俺妈蒸出的包子特憋屈的小、皱、褶、。让面舒服的舒展开多好。</p>
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							<p><span class="fwb">13.</span> 笼屉、或是蒸屉用刷子刷油,或者您爱使屉布也成.</p>
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							<p><span class="fwb">14.</span> 码放上包子，蒸锅先放水烧开，再加入一大碗凉水就可以放上笼屉盖盖了。</p>
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							<p><span class="fwb">15.</span> 这样水很快就开了，记住记时间，开锅后20分钟---25分钟即可，足火旺气啊。</p>
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					<h2>小贴士</h2>
					<p> 1、制作发面面团使用自发粉比用酵母省事，自发粉在超市面粉货架有售；<br /> 2、包子熟了别着急掀锅盖，关火1分钟再开盖，可以解决包子回陷的问题。<br /> 3、可以用醋、酱油和辣椒油调成蘸汁，吃的时候先将包子咬开一个小口，向里边灌适量蘸汁，味道很棒！</p>
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